Hong Kong’s beloved rice noodle chain Tamjai Yunnan Rice Noodles is marking its 30th anniversary with an adventurous new autumn collection. The multiple award-winning brand, known for consistently securing the “Most Beloved Congee/Noodle Shop” title, has debuted a seasonal menu personally tasted and endorsed by local YouTube sensations JFFT. Available now across all branches for a limited time, the lineup features a luxurious crab roe noodle dish, creative small plates, and a pioneering take on classic Hong Kong lemon tea.
A Legacy of Flavor Meets a New Generation
For three decades, Tamjai has been a cornerstone of comfort dining in Hong Kong, celebrated for its robust Yunnan-style broths and fearless experimentation. This autumn, the brand is looking forward by partnering with JFFT—a popular YouTube group known for its sharp humor and genuine food critiques. During the tasting launch, JFFT member Bedger admitted, “Even after enjoying the best food in Japan, what I missed most was a bowl of Tamjai.” The comment underscores the deep emotional and cultural resonance the chain holds for local diners.
The Star Dish: Crab Roe Sauce Noodles
The crown jewel of the seasonal series is the Crab Roe Flavor Sauce Noodles with Crispy Chicken Skin Dumplings, paired with the chain’s classic Coriander Fish Soup. Priced at HK$55, the dish first appeared in miniature form at the “Tamjai 30th Anniversary Food Parade,” where it won immediate acclaim.
JFFT member Leung Siu explained its appeal: “The rich crab roe sauce clings to every strand of noodle, while the clarity of the coriander fish soup perfectly cuts the richness. It’s very balanced and comfortable to eat.” In a break with tradition, the dish is served with a fork and spoon. The accompanying chicken skin dumplings are best dipped in a tangy vinegar sauce to cut through the fat, adding a crisp and refreshing counterpoint.
Creative Sips and Small Bites
The sides are equally inventive. JFFT’s Chicken Wing gave strong marks to the Garlic & Chili Chicken Tendons, praising their “crunchy, bouncy texture and intense garlic-pepper aroma.”
But the most talked-about item may be the Litsea Lemon Tea—a Hong Kong first. Tamjai has taken Litsea (木薑子), a Sichuan-style spice typically found in its cold salad section, and infused it into traditional Hong Kong lemon tea. Mi Ye of JFFT described the result as a “total wake-up call.” The spice contributes a subtle numbing tingle and lemongrass-like fragrance that interplay beautifully with the tea’s sweet and sour notes, making for a refreshing palate cleanser.
Comfort in a Pot for Cooler Evenings
As temperatures drop, Tamjai is also reviving and upgrading its Mini Clay Pot series, available exclusively during dinner service. Diners can choose from two robust options:
- Mini Three Delicacies Clay Pot: A clean, sweet broth loaded with prawns, clams, fish maw, and fresh loofah.
- Mini Curry Clay Pot: A heavier, aromatic option packed with clams, chicken rolls, and wheat gluten that soak up every bit of the bold curry sauce.
Both options are designed for comfort and depth, fitting Tamjai’s promise of reliable bold flavor.
A Menu for Every Craving
Tamjai’s 30th-anniversary autumn campaign successfully balances nostalgia with boundary-pushing innovation. By co-signing the lineup with relatable online personalities and introducing ingredients like Litsea into an everyday Hong Kong drink, the chain reinforces its status as a trendsetter in the local noodle scene. For “rice noodle fans” eager to try these limited-edition dishes, head to any Tamjai location this season. Stay tuned to their Facebook and Instagram for potential promotions and updates.